Wednesday, July 27, 2011

It's been too hot to cook!

We've been having unusually high temps here in southeast Ohio. Last week our high temp.for two days hit 113 degrees, plus 85% humidity (and this was on more than one thermometer).

Now there is no way I'm turning the oven on when our kitchen temp. is almost 100 degrees.

So, I pulled out my slow cooker. I love it! It's one of my favorites in the kitchen. Then pulled out Gooseberry Patch Slow Cookers, Casseroles & Skillets.

I decided to make Mushroom Roast, and it turned out very yummy! And it didn't heat my kitchen up! Even better!

Mushroom Roast

3-1/2 to 4-1/2 lb. beef chuck roast
garlic salt, salt and pepper to taste
29-oz. container beef broth
1-oz. pkg. onion-mushroom soup mix
1 onion, diced
4-6 potatoes peeled and sliced
2 10-3/4 oz. cans cream of mushroom soup
8-oz. pkg. sliced mushrooms
4 carrots, peeled and chopped (I had a pkg. of baby carrots on hand,
and used those)

Sprinkle roast with seasonings to taste. Combine broth, soup mix, onion and potatoes in large
slow cooker; place roast on top. Pour soup over top of roast; add mushrooms. Cover and cook
on low setting for 8 to 10 hours, or on high setting for 5 to 6 hours. Add carrots to slow cooker
halfway through cook time. If liquid does not completely cover roast, turn every hour to
keep roast moistened. Serves 6-8

Hope everyone keeps cool!
Have a great week!

1 comment:

Gooseberry Patch said...

Just in case you missed it, we wanted to share the link from Friday...

This yummy recipe was part of our bloggy tour...thanks for sharing it! :)

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